Moussaka
The eggplant-laget
2 big eggplant
Olive oil
Salt
For the meat sauce
500 g minced lamb or beef
1 onion, finely chopped
2 cloves garlic, pressed
400 g chopped tomatoes
2 tablespoons tomato paste
1 teaspoon cinnamon
½ teaspoon allspice or nutmeg
Salt and black pepper
Olive oil
For the bechamel sauce:
50g butter
50 g wheat flour
500ml milk
1/2 teaspoon nutmeg
100 g grated parmesan (or another cheese)
Salt and pepper to taste
Procedure:
1. Prepare the eggplants:
Cut the aubergines into slices (about 1 cm thick).
Place them on a baking sheet, brush with olive oil, and sprinkle with salt.
Bake them in a preheated oven at 200°C for 20-25 minutes until tender and lightly browned. If you want to avoid a lot of oil, you can fry them in a pan with a little olive oil instead.
2. Make the meat sauce:
Heat the olive oil in a large pan or pot.
Fry the onion and garlic until soft and translucent.
Add the minced meat and brown it.
Add tomato paste, chopped tomatoes, spices (cinnamon, oregano, thyme) and sugar.
Let the sauce simmer for about 30-40 minutes, until it has thickened and the flavors have blended well.
Season with salt and pepper.
3. Make the bechamel sauce:
Melt the butter in a saucepan over low heat.
Add the wheat flour and stir for 1-2 minutes until lightly golden.
Slowly add the milk, stirring constantly to avoid lumps.
When the sauce has become thick and creamy, add nutmeg, grated Parmesan and season with salt and pepper.
Let the sauce simmer for about 5-10 minutes until smooth and thick.
4. Assemble the moussaka:
Preheat the oven to 180°C.
Grease an ovenproof dish.
Start with a layer of eggplant slices on the bottom.
Pour a layer of the meat sauce over the aubergines.
Add another layer of eggplant slices and cover with bechamel sauce.
Repeat the layers until all the ingredients are used up. Finish with the béchamel sauce on top.
5. Bake the moussaka:
Bake the moussaka in the oven for about 45-50 minutes, or until the top is golden and bubbly.
Let it rest for about 15 minutes before cutting it so it sets.
Serving tips:
Moussaka is traditionally served with a simple green salad and perhaps some Greek yogurt or, better yet, a delicious creamy tzatziki on the side. You can also make some pita bread to complete the meal.
The Story of Moussaka
Moussaka – A long culture
Moussaka has a rich and long history, spanning many cultures and centuries.
Ancestral recipes
Ancient recipes varied greatly depending on region and financial means and were made in a completely different way than we know today.
Before Tselementes, Greek moussaka was much simpler:
No bechamel
Meat and eggplant were simmered together
Often spiced with cinnamon and allspice
Was served cold and drizzled with olive oil in some places
This rustic version lives on in certain villages, especially among older generations.
Moussaka as we know it today
The version of moussaka we know today was first standardized in the 1920s by Greek chef Nikolaos Tselementes. He added layers of béchamel sauce and introduced the oven-baked method, inspired by French gastronomy. This made the dish more refined and suitable for presentation, which appealed to the growing Greek middle class.
Our recipe is based on the recipes of our ancestors. Therefore, you get the most authentic Greek recipe for Moussaka.
A symbol of Greek identity
Moussaka is more than just a tasty dish – it has become a culinary symbol of Greek identity, especially in the modern 20th and 21st centuries. Its significance extends beyond the gastronomic and into areas such as national pride, cultural heritage and self-understanding.
In the post-war period, especially during the tourism boom of the 1960s and 70s, moussaka was exported as a culinary symbol of Greece – along with dishes such as souvlaki and Greek salad. For many, moussaka became part of the notion of “authentic Greece”.